Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Canned Pineapple Fried Rice
Sweet pineapple chunks and savory soy-glazed rice stir-fried together in smoky harmony — a Thai-inspired pantry dinner with tropical flair.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Lightly beat the eggs in a small bowl. Heat half of the cooking oil in a large skillet or wok over medium-high heat.
- 2
Pour in the eggs and quickly scramble them until just set (about 1 minute). Remove the eggs to a plate and set aside.
- 3
Wipe the skillet clean if needed, add the remaining oil, and return to medium-high heat until shimmering.
- 4
Add the chilled leftover rice, breaking it apart with a spatula. Pour the soy sauce evenly over the rice.
- 5
Stir-fry vigorously for 3-4 minutes until the rice is heated through and slightly toasted.
- 6
Fold in the drained pineapple chunks and the scrambled eggs, tossing for 1-2 more minutes until everything is hot and well combined. Serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving410
Calories
10 g
Protein
75 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pineapple fried rice is a Thai restaurant classic, often served dramatically in a hollowed-out pineapple, that balances sweet fruit against savory soy and a hint of curry. Fried rice itself was born as a thrifty way to use up day-old rice across China and Southeast Asia, and the pineapple version turns that thrift into something celebratory. This pantry take swaps canned pineapple for fresh so the dish stays a year-round weeknight option.
Listahan note
This version uses chilled cooked rice and a hot pan so the grains fry up separate and a little crisp instead of clumping. It leans on the canned pineapple's own juice to glaze the rice with a touch of sweetness.
Technique cues
- Use cold, day-old rice; fresh hot rice steams and turns gummy, while chilled grains fry up dry and distinct.
- Drain the pineapple thoroughly and sear it in the dry-ish pan to caramelize the edges before it goes anywhere near the rice.
- Push the rice to the side and scramble the egg in the cleared space so it stays in soft curds rather than coating every grain.
Kitchen flow
- Parallel prep
- Have every ingredient chopped and within reach before you heat the pan, because fried rice cooks too fast to prep mid-stir.
- Make-ahead
- Cook the rice a day ahead and chill it; cold rice is not just convenient here, it makes a better fried rice.
- Leftover move
- Pack leftovers cold for lunch or roll them into an omelet for a quick fried-rice breakfast.
- Cleanup rhythm
- It is a single-wok dish, so soak the pan right after plating while it is still warm and it wipes clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked rice
base
Purpose: Day-old rice has dried out just enough to fry into separate, lightly crisp grains.
Handling: Break up any clumps with wet hands before it hits the pan.
Adaptation: Freshly cooked rice spread on a tray and cooled in the fridge works in a pinch.
canned pineapple
sweet accent
Purpose: Pineapple brings the signature sweet-tart note and juicy contrast to the savory rice.
Handling: Drain well, reserve a little juice, and chop into bite-size pieces.
Adaptation: Fresh pineapple or canned mandarin segments both work.
egg
protein and richness
Purpose: Scrambled egg adds soft texture and a savory backbone to the dish.
Handling: Beat lightly and cook in a cleared corner of the pan.
Adaptation: Cubed firm tofu scrambled in the pan keeps it egg-free.
soy sauce
savory seasoning
Purpose: Soy sauce provides the salty, umami backbone that balances the sweet pineapple.
Handling: Drizzle around the edge of the hot pan so it sizzles and caramelizes.
Adaptation: Tamari keeps it gluten-free; coconut aminos lowers the sodium.
frozen peas and carrots
vegetable
Purpose: A handful of mixed vegetables adds color, sweetness, and a little texture.
Handling: Add straight from frozen; they thaw and cook in the hot pan.
Adaptation: Any quick-cooking vegetable like bell pepper or corn works.
Technique notes
- Finish with a drizzle of toasted sesame oil and sliced scallions off the heat for an aromatic lift that cheap takeout misses.
- A small spoonful of curry powder bloomed in the oil nods to the Thai original and gives the rice a warm golden color.
- Get the pan genuinely hot before the rice goes in; that high heat is what gives fried rice its signature smoky wok flavor.
Ingredient swaps
- Gluten-free direction
- Use tamari or coconut aminos in place of soy sauce, both of which skip the wheat.
- Higher-protein direction
- Add diced ham, cooked shrimp, or extra egg to turn the side into a full main dish.
- Egg-free option
- Scramble cubed firm tofu in the pan in place of egg for the same soft, savory texture.
Serve alongside
- Cucumber salad with rice vinegar
- Spring rolls
- Steamed edamame
- Thai-style slaw
- Thai iced tea
- Coconut water
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cool quickly and refrigerate in an airtight container for up to three days; reheat in a hot pan rather than the microwave to recrisp the grains. Rice should be cooled within an hour or two of cooking to keep it safe to reheat. Fried rice freezes for up to two months and reheats well straight from frozen in a hot skillet.
Equipment
- Large wok or wide skillet
- Spatula or wok spoon
- Fine strainer for draining pineapple
- Cutting board
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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